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‘HOME CANNING GUIDE | 


Kor Use With One-Period Cold-Pack Method 
*Compiled from Government Bulletins by 
Elmina White, Assistant State Club Leader 


ST IMAL 
ail HINA vi 


SHANNEN 


Published and distributed in furtherance 

of o'Ccls% 3°"! of the Act of May 8, 1914, by the State 

kat College of Washington, Extension Service, 
S. B. Nelson Director, and U. S. Depazt- 
ment of Agriculture cooperating. 


ba STATE COLLEGE OF WASHINGTON | 
ay EXTENSION SERVICE 


‘ i ' : Pullman, Washington 


Na Bulletin No. 84 a June, 1922 


HOME CANNING GUIDE ne . 

If food products are left in their natural state, most of them 
spoil in a few hours or a few days owing to the growth on their sur- 
face or in their tissues of bacteria, molds, or other organisms of 
decay. If such organisms usually present in food can be killed and 
the entrance of other organisms be prevented, the food can be kept 
in good condition practically indefinitely. It is this destruction of 
organisms and protection ef the food from contamination that is ac- 
complished by canning—the preparation and treatment before pack- 
ing and process of placing food products in air-tight containers and 
sterilizing them. 

There are certain essentials for the successful canning of fruits 
or vegetables. These include clean, fresh materials, perfect con- 
tainers, including good rubber rings if used, heating for sufficient 
time to insure preservation, and air-tight sealing. These essentials 
must be secured in any method of canning. The details of procedure 
may differ, yet all have as their object the prevention of spoilage. 

Steps in Canning 
See that water, heat, and all equipment are ready before starting. 
Ciean, heat, and test jars and other containers. 
Select only fresh, firm, sound products. 
Clean, grade, pare, slice, or otherwise prepare products. 
Seald or blanch. 
Dip quickly into cold water. 


AO FF & KW 


(Omit 5 and 6 for soft fruits and berries.) 
7. Pack at once in hot, clean containers. 
8. Pour over fruit boiling water or hot thin sirup, over vegetables 
boiling water, and add 1 teaspoon of salt per quart. 
9. Wipe around top of jars with clean cloth before placing rubber. 
10. Place scalded rubber and cap in position at once. 
11. Partially tighten tops on jars; seal tin cans completely. 
12. Sterilize required time; count time when water begins to jump. 
13. Remove from canner; seal completely; invert to test joints for 
pinhole leaks. 
14. Cool glass jars as quickly as possible, avoid drafts; plunge tin 
containers into cold water to cool. 
15. Label, wrap and store for winter use. 
Cautions in Canning 
1. Follow only one set of instructions. 
2. Begin with small quantity of one product. Work carefully. Test 
for keeping before canning large amounts. 


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3. Complete canning as quickly as possible after gathering product 
| to prevent ‘‘flat sour’’ and loss of flavor. 

4. Fill jars with water free from excessive quantity of mineral 
matter. 

5. Have plenty of boiling water on hand. 

6. Place jars in canner. when water is put on to heat. Leave iu 
boiling water at least 15 minutes. 

7. Use new rubbers that meet requirements of vegetable canning. 

8. Avoid jars with defective joints, springs, and caps. Old metal 
caps should be discarded. Wa 

9. Blanch leaf and green vegetables in steam; all other products in 
boiling water. Do not count time until water jumps. 

10. Pack jars of peas, corn, and shelled beans loosely. Place im- 
mediately in canner. If hot-water bath is used do not count time 
until water jumps. 

11. Have the water in hot-water bath at least one inch over top of 
jars. 

12. Cool jars quickly after taking from canner. 

13. Test for leakage. If rubber or cap is defective, replace immedi- 
ately with new one while product is hot and return to canner. 
Sterilize fruits ten minutes longer; vegetables 30 miuntes. 

14. Do not store until cold. 

Requirements tor Rubber Rings 

When stretched considerably ring should return to place quickly 
without breaking or changing inside diameter. 

When bent both ways between fingers rings should not break 
or crack, 

Rings for average pint and quart jars should be 5/16 of an inch 
wide, have an inside diameter of 214 inches, and measure 12 to the 
inch. 

Rings should stand the practical test of processing either 4 hours 
in het-water bath, or one hour under 10 pounds steam pressure. 

Use of Canned Products 

Only food which is in first class condition should be canned. 

Inspect all canned food carefully at the time the can or jar is 
epened, and discard any material having an unusual appearance or 
odor. 

Boil all canned vegetables and meat as soon as it comes from 
the can before tasting it. 

Do not throw spoiled canned food where chickens or domestic 
animals may eat it. 


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